← Nouns Cooking · American

Ingredients

• 900 g boneless pork shoulder, cut into 2.5 cm cubes
• 1 tsp Salt
• 2 tbsp Vegetable oil
• 1 large onion, chopped
• 4 cloves Garlic, minced
• 1 tsp Cumin
• 1 tsp Dried oregano
• 1.2 l chicken stock
• 450 g Roasted Hatch or Anaheim green chiles (fresh or frozen), peeled, seeded and chopped
• 450 g Potato, peeled and cut into 2 cm cubes
• 400 g tinned diced tomatoes (optional)
• warm flour tortillas, to serve (optional)

Method

1. Pat the pork dry and season with the salt. Heat the oil in a heavy pot over medium-high heat and brown the pork in batches for 5–6 min per batch, until well coloured. Set aside.
2. Lower the heat to medium, add the onion and cook for 5 min, scraping up the browned bits. Add the garlic, cumin and oregano and cook for 1 minute.
3. Return the pork and its juices, pour in the stock and add half the chiles. Bring to the boil, then cover and simmer gently for 1 hour.
4. Add the potatoes, the rest of the chiles and the tomatoes, if using. Simmer, uncovered, for 25–30 min, until the pork is very tender and the potatoes are soft.
5. Taste for salt and serve in deep bowls, with warm tortillas for dunking.

Tips

• Wear gloves when peeling roasted chiles; their heat varies a lot, so taste as you add them.
• Frozen roasted Hatch chiles work brilliantly; Anaheim or poblano chiles you roast yourself are a good substitute.
• Flour tortillas contain gluten, so serve corn tortillas to keep it gluten-free, and check the stock is gluten-free too (some stock cubes contain wheat).

Sources

Written in our own words after cross-checking these recipes:

Taste of Home Chili Pepper Madness